RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1825
Energy (kCal)	1467.1605
Carbohydrates (g)	289.3398
Total fats (g)	27.9959
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0797
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.7127
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5989
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2300
Proline (g)	0.7680
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8570
Adjusted Protein (g)	0.0000
Cystine (g)	0.4080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.6739
Copper, Cu (mg)	0.1480
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0426
Total lipid (fat) (g)	27.9959
Vitamin K (phylloquinone) (g)	3.8092
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0567
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.0200
Folate, total (g)	78.8375
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	817.7450
Energy (kcal)	1467.1605
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3017
Fatty acids, total saturated 14:1 (g)	0.0111
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	280.5168
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	26.5660
Lutein + zeaxanthin (g)	761.6125
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2870
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.3140
Fatty acids, total saturated 16:0 (g)	4.4585
Carbohydrate, by difference (g)	289.3398
Vitamin D (IU)	123.0000
Fructose (g)	0.3355
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.9935
Tyrosine (g)	0.7485
Potassium, K (mg)	328.3200
Fatty acids, total saturated 12:0 (g)	6.3923
Vitamin A, RAE (g)	240.3125
Serine (g)	1.4565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0200
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	2.2807
Histidine (g)	0.4635
Isoleucine (g)	1.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.1775
Water (g)	159.7701
Fatty acids, total saturated 8:0 (g)	0.4548
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	1.1225
Sodium, Na (mg)	1196.7900
Iron, Fe (mg)	4.5861
Energy (kJ)	6140.0835
Ash (g)	8.2727
Caffeine (mg)	0.0000
Glycine (g)	0.6480
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5659
Fatty acids, total polyunsaturated (g)	3.1076
Vitamin E (alpha-tocopherol) (mg)	2.1739
Sucrose (g)	200.4950
Vitamin B-6 (mg)	0.2899
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0272
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3680
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	1.0080
Pantothenic acid (mg)	2.3838
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0123
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0762
Folate, food (g)	78.8375
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	7.0414
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3002
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	443.4684
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	15.7927
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	662.9470
Fatty acids, total saturated 10:0 (g)	0.5183
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1025
Glutamic acid (g)	2.5095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.1925
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	1.6290
Folate, DFE (g)	78.8375
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	1.1169
Tryptophan (g)	0.2505
Threonine (g)	0.8340
Fatty acids, total polyunsaturated 18:1 c (g)	5.0832
Manganese, Mn (mg)	0.1468
Protein (g)	19.1825
Cryptoxanthin, beta (g)	20.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	6.6700
Betaine (mg)	0.4500
Phosphorus, P (mg)	505.8720
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). | 2. Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes. | 3. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. | 4. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. | 5. Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
lemon juice	2	tablespoons	divided	6.71	2.1045	0.1067	0.0732
lemon extract	1	tablespoon		2.82	0.96	0.09	0.018000000000000002
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
egg	3			214.5	1.08	18.84	14.265
cooking spray				-	-	-	-
sugar	2/3	cup	powdered	311.2	79.816	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Lemon Biscotti With Lemon Drizzle